I’ve been delighted to host the No Waste Food Challenge this month for Elizabeth’s Kitchen Diary. I have written for LoveFoodHateWaste, Jamie Oliver’s Food Revolution and I write a monthly column called Taste Not Waste for Vegetarian Living magazine, so it’s safe to say that I think it is very important to reduce food waste.
Entries are all from fellow food bloggers who have used up products or produce, leftovers, used up seasonal fruit or veg that is in abundance or turned a cooking disaster into a culinary feat. The gorgeous Chocolate Hazelnut Cake below started life as a failed attempt at homemade nutella! I hope you’ll be inspired to use up ingredients that you have to hand and turn them into wonderful bakes and meals.
It has been lovely to see so many great ideas from fellow bloggers about how they can use up food this month. There has been a distinct theme of pumpkins and apples and the ways of using them up have been fantastically varied. Thanks to everyone who linked up and for so many wonderful suggestions of recipes to reduce food waste.
Kellie’s Food to Glow made this inspired Chard, Squash and Goat’s Curd with Garlic Almond Migas with her beautiful chard.
Feeding Boys and a Firefighter used up leeks in this stunning Leek and Broccoli Soup and also made this fabulously green Halloween Veggie Lasagne – which gets it’s colour from spinach in the cheese sauce! Spooky lasagne is a great way to use up leafy greens!
Elizabeth’s Kitchen Diary used up plums that she got from work in this beautiful Hungarian Plum Cake. Elizabeth then used up a failed attempt at nutella in this stunning Chocolate Hazelnut Layer Cake.
Belleau Kitchen used up all those lovely pumpkin ‘guts’ to make these Spiced Pumpkin Flapjacks – a wonderful use of the insides of carving pumpkins and perfect for Halloween.
Tales from the Kitchen Shed has captured my heart with some amazing pumpkin recipes. Sarah came up with a fabulous Pumpkin Pie Jam to use up pumpkin leftovers and carving pumpkins, as well as this gorgeous Pumpkin Cranberry Bread. Wouldn’t they just be perfect eaten together?
The Gluten Free Alchemist made great use of the buttermilk left over from making fresh butter with these Blueberry Lemon Scones. I can just imagine them spread with that fresh butter – yum!
De Tout Coeur Limousin has been busy in the kitchen this month, using up loads of produce. Ema made a lovely-sounding Spiced Carrot Cake with Marmalade Mascarpone Icing , a Slow Cooker Spiced Apple and Date Butter that makes great use of the season’s many apples, as well as an Apple, Carrot and Garlic Relish.
The Dream Baker found a great use for leftover milk in this Old Fashioned Hot Milk Cake.
Nic Bakes shared a lovely rhubarb crumble and suggests using up pears or other spare fruit to prevent wastage. Great idea.
Green Gourmet Giraffe made this Tahini, Quinoa and Apricot Toasted Muesli, which, as she says, is a great way to use up bits and pieces of nuts, seeds and dried fruit that otherwise would go to waste.
Tin and Thyme used up a few pots of jam that had been languishing in the back of the cupboard in these lovely little jam tarts.
The Baking Explorer put loads of ingredients from her storecupboard to good use in this fantastic Coconut Bar Cake
Tastespace used up loads of apples in this Cinnamon Brown Sugar Applesauce – which would be amazing on porridge!
Lancashire Food made this lovely, warming Butternut Squash and Butterbean Soup – with loads of vampire-scaring garlic for Halloween!
Another fantastic pumpkin entry, this time from Coffee and Vanilla: Carving Pumpkin Soup with Herbed Croutons.
Pebble Soup used up dodgy supermarket croissants in the traditional French Le Pudding – a bread pudding without the fat.
Thanks for all of your fantastic No Waste Food Challenge entries! If you’ve actually counted you’ll see that there are more than 20 entries here – so a few bonus inspiring ideas to use up food waste!
November’s No Waste Food Challenge will be hosted by